Blueberry Coffee Cake Muffins

Total Time:
37 min
Prep:
12 min
Cook:
25 min

Yield:
16 muffins
Level:
Easy

Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 8 ounces (about 1 cup) sour cream
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 half-pints fresh blueberries, picked through for stems
Directions

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 564
I baked this into a loaf pan, and it took about 60-70 minutes to finish off baking and have a dark brown exterior. Wow, my entire house smelled like cinnamon paradise! I used chocolate chips instead of blueberries, but I will surely make this recipe again using berries. Crazy good stuff right here :) item not reviewed by moderator and published
Oh goodness! These are amazing!! I never bake but decided to make muffins tonight for dessert. I am going to have to make these more often. Best blueberry muffin recipe ever!! item not reviewed by moderator and published
I have not made these yet. I only have self-rising flour. May I use that and hold back on the all-purpose and baking soda? Thanks :)This recipe sounds delicious and I would like to try it. item not reviewed by moderator and published
Best Blueberry Muffin recipe I have ever baked! This is my go-to recipe every blueberry season. The only addition/change I make is to add a streusel topping from Ina's Blueberry Crumb Cake recipe! Simply buttery delicious! item not reviewed by moderator and published
These muffins were perfectly moist and delicious. My family loved them! item not reviewed by moderator and published
Wonderful consistency! I didn't have sour cream so I substituted plain greek yogurt. I think I'll keep it that way. They were fantastic. item not reviewed by moderator and published
I tried making them twice thinking the first time I made a mistake, terrible, terrible, terrible, complete waste of time and money, way too much butter item not reviewed by moderator and published
My family loves these!! Easy to make and oh so yummy!! item not reviewed by moderator and published
A very good recipe with only one adjustment. I coated the blueberries with 2 tbsp of the flour mix as suggested by a reviewer. Worked perfectly! Otherwise, made it exactly as written. Made a second batch w/ chocolate chips instead. Both were delicious! I like that the muffins weren't excessively sweet, and they were moist. Took them to a gathering and they were gone, that speaks for itself. item not reviewed by moderator and published
I am a person that doesn't have a huge sweet tooth but when I get one this is my go to recipe, it's moist and not too sweet. I have made this recipe a dozen of times and I can get 24 muffins out of this recipe & boy do these go FAST! item not reviewed by moderator and published

This recipe is featured in:

Breakfast